9 Equipment and Technology

Effective workflow allows the orderly movement of food through the kitchen. An efficient kitchen will include well-organized workstations and work sections. Storage equipment should be used to keep foods fresh and organized until they are ready for use. Preparation equipment is used to perform a variety of tasks including shredding, grating, grinding, and slicing. Cooking equipment includes ranges, ovens, and steamers. Equipment used for clean-up includes commercial sinks and dishwashers. Holding equipment keeps foods hot until they are used. Service equipment is used to serve customers in the dining room, at the buffet, or at a catered function.



  • pdf version of Unit 4, Chapter 9
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
  • Ċ
    Tony Ferguson,
    Sep 4, 2011, 4:57 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 4:57 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 4:57 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 4:57 AM
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